Mung Bean and Coconut Curry! This healthy vegan curry is packed with Indian flavours, coconut milk, cilantro, and lime. It's incredibly easy and can be made in the Instant Pot or on the stove top (instructions are provided for both!). If you're looking for a delicious moong dal recipe, this is the one! Grab the recipe and let's get started!
Hands up if you have a packet of mung beans kicking around the back of your cupboard that you have no idea what to do with! Fear not, I'm here to help with a Mung Bean Curry that's so good if you and your family don't love it, I'll give you your money back.
Just kidding - there are no refunds on Hey Nutrition Lady.
But seriously, this is both one of the easiest and one of the most delicious recipes in my arsenal. It's hands down one of the most popular recipes on this site, and with good reason. Check the comments; it's amazeballs.
Are mung beans and moong dal the same thing?
Sort of... mung beans refer to the whole, intact bean that's encased in a green husk. This is what's in the picture below. Moong dal refers to mung beans with husk removed and split in half, so moong dal and split mung beans are the same thing. Moong dal will have slightly less dietary fiber, and will cook faster than whole mung beans.
This mung bean curry is a one-pot wonder. No fussing around with extra dishes, minimal cleanup, and not all that much chopping involved. Secondly, it features ingredients you've probably already got on hand: dried mung beans, canned tomatoes, garlic, ginger, and some fresh cilantro.
It's jam-packed with immune boosting foods (have you counted how many cloves of garlic are in that picture? that'd be nine, and yes, they're all going in!), and the mighty mung bean offers up a good dose of plant-based protein and gut-healthy fiber.
All of that is well and good, but folks, this curry is delicious. If mung beans aren't an ingredient you've cooked with before, I encourage you to give them a try. Unlike some other beans, they don't require soaking, so they're great for quick and easy meals.
And as beans go, mung is fairly easy to digest, so if you're someone who tends towards tummy troubles with other beans, I encourage you to give mung beans a go. When coupled with a spicy masala, coconut milk, and a touch of lime, this mung bean curry becomes a versatile meal. Sip it as a soup, or pair with brown rice or some warm naan bread if you're looking for something more substantial.
Tips for making a killer Mung Bean Curry:
- Ummmm, there are NINE cloves of garlic in this curry? Yes ma'am, and I encourage you to use 'em all. I promise you this doesn't come out a garlic bomb of a dish, and you won't reek like garlic after eating it. It just works, and in combination with all of the other spices, the garlic gets mellowed out.
- Can I use moong dal / split mung beans in this recipe? I haven't tested this personally, but I do believe it would work. However, using moong dal would result in a considerably different texture to the final product.
- Keep your ginger in the freezer! It lasts for ages that way so you'll pretty much always have some on hand for a recipe, plus it's waaaaaayyyy easier to grate from frozen.
- Have leftover mung bean curry? Lucky you! This recipe freezes like a dream, and is great for make-ahead meals.
- Want to green it up? Be my guest! Throw in some chopped spinach at the end of cooking and let it wilt down into the curry. Delicious!
- Can I made this recipe in the Instant Pot? Yes friends, you can! It won't save you all that much time but it comes out like a dream and you don't have to babysit the pot while the curry cooks. Instant Pot users please reduce the water to 3 cups!
- What if I don't have an Instant Pot? Then make this delicious vegan curry on the stove top! I've done it that way approximately one million times.
Hey Nutrition Lady, tell me about mung beans!
I'd be glad to! Mung beans are a good source of folate, dietary fiber, protein, phosphorus, iron, copper, magnesium, manganese, potassium and vitamin K. The protein-plus-fiber combination in beans is one of the things that makes them special. Mung or moong beans refer to the full, intact bean, whereas moong dal refers to a mung bean that has been hulled and split in half.
A one cup serving contains around 15g of fiber (over half of the daily recommended intake), and 15g of protein. Much of the fiber is indigestible, which supports digestive health, particularly in the lower part of our digestive tract.
The protein-fiber combination is also key in stabilizing blood sugar levels, as both protein and fiber move through our digestive systems at a moderate pace. Beans are also rich in soluble fiber, which is helpful for lowering blood cholesterol levels and supporting cardiovascular health.
Other Tasty Curries you might enjoy:
Slow Cooker Chickpea Curry
Red Curry Coconut Stir-Fry
Curried Cauliflower Chickpea Wraps
Slow Cooker Red Lentil Dal
Mung Bean and Coconut Curry
Equipment
Ingredients
- 4 tablespoon canola oil or other neutral-flavoured oil
- 1 tablespoon whole cumin seeds
- 9 cloves garlic crushed (about 3 tablespoon crushed garlic)
- 14 oz can crushed tomatoes
- 2 tablespoon freshly grated ginger
- 2 tablespoon ground coriander
- 1 teaspoon turmeric
- 1 teaspoon sea salt
- ½ teaspoon cayenne pepper
- 4 cups water
- 1 cup mung beans picked over for stones and well rinsed
- 14 oz can coconut milk
- 1-2 medium limes juiced
- ½ cup fresh cilantro chopped
Instructions
STOVE TOP INSTRUCTIONS
- In a large pot (I like to use my Dutch oven) heat the cooking oil over medium-high heat.4 tablespoon canola oil
- Add the cumin seeds and cook for about 1 minute, until they just begin to darken.1 tablespoon whole cumin seeds
- Add the garlic, and sauté for 3-4 minutes until it has browned, but watch it very carefully so that it doesn't burn.9 cloves garlic
- Add the crushed tomatoes and stir to combine, then add ginger, coriander, turmeric, salt, and cayenne.14 oz can crushed tomatoes, 2 tablespoon freshly grated ginger, 2 tablespoon ground coriander, 1 teaspoon turmeric, 1 teaspoon sea salt, ½ teaspoon cayenne pepper
- Sauté this mixture for 5 minutes, stirring frequently.
- Add the water and mung beans. Increase the heat to high and bring the mixture to a boil, then reduce to low, cover, and simmer for 30 minutes, stirring the mixture once or twice.4 cups water, 1 cup mung beans
- Taste a few mung beans to make sure they are cooked. If they are, stir in the coconut milk, and increase the heat to medium-high.14 oz can coconut milk
- Once the curry comes to the boil turn off the heat. Stir in the cilantro and the juice of one lime. Taste and decide whether you'd like to add the second lime as well.½ cup fresh cilantro, 1-2 medium limes
- Serve hot.
INSTANT POT INSTRUCTIONS
- Using the sauté function, heat your Instant Pot on normal heat. Add the cooking oil, and then add the cumin seeds and cook them for approximately one minute, until they sizzle.4 tablespoon canola oil, 1 tablespoon whole cumin seeds
- Add the garlic, and sauté for 3-4 minutes until it has browned, but watch it very carefully so that it doesn't burn.9 cloves garlic
- Add the crushed tomatoes and stir to combine, then add ginger, coriander, turmeric, salt, and cayenne. Sauté this mixture for 5 minutes, stirring frequently.14 oz can crushed tomatoes, 2 tablespoon freshly grated ginger, 2 tablespoon ground coriander, 1 teaspoon turmeric, 1 teaspoon sea salt, ½ teaspoon cayenne pepper
- Add 3 cups of water and the mung beans. Place the lid on your Instant Pot and put on manual pressure cook HIGH setting for 10 minutes. It should take about 15 minutes to come to pressure.1 cup mung beans
- Allow the pressure to release naturally (this should take about 20-30 minutes) and remove the lid once safe.
- Stir in the coconut milk, cilantro, and lime juice. Serve!14 oz can coconut milk, 1-2 medium limes, ½ cup fresh cilantro
Video
Notes
- Nutrition values are an estimate only
- Many people have commented that this recipe contains too much water. I have tested it dozens of times and have never found this to be the case, but every stove is different and every batch of beans is a different age. Remember you can always start with less liquid and add more if needed.
- For Instant Pot reduce the water to 3 cups
- If you are sensitive to spice, please reduce the cayenne pepper to ¼ teaspoon or leave it out altogether.
Nutrition
This post contains affiliate links. As am Amazon affiliate, I earn from qualifying purchases.
Recipe adapted from Vij's At Home.
This recipe was originally published January 22, 2015. Last updated April 20, 2019.
Sonia says
Wow! I've been looking for a recipe to use mung beans I had in the cupboard for a while... this is simply the best! I have made the recipe several times now and I can say that it has become a regular at home... my daughter loves it also! So many good things in there... thank you for this wonderful recipe!
Katie Trant says
Thanks Sonia, glad to hear it! I love this recipe too - and I'm glad your daughter also enjoys it!
karyn siviter says
Yum! Easy, tastie nutrition fulled recipie!
Katie Trant says
Glad you enjoyed it, Karyn!
Dan Susma says
Excellent vegan soup, with indian like flavour. A little less lime juice on my taste. Thank you.
Katie Trant says
Glad you enjoyed it, Dan! It totally depends on the person (and the lime!) so I like to add the lime juice at the end, bit by bit.
curtis says
This is really good. I have used this recipe several times now. My only modification is to add 1/2 tsp to 1 tsp of garam masala towards the end. If you do this then use only 1/2 tsp of the cayenne since the masala will add heat. I sometimes use less water for a thicker result and serve with basmati rice.
Katie Trant says
Great tip with the garam masala, Curtis!
Felicity says
No idea why I had bought a pack of mung beans at the local organic store - never having cooked with them or tmk eaten them. What a hit! I used the whole packwhich was more than the recipe called for but guessed it would freeze so used the recipe as a rough guide. The kids said "What's this?" but ate it and said it was "Yum". I made a thicker version in case the little one was having a "balking at soup" day. He's fine if you take the liquid out of any soup like dish and pile any veg up into a mountain with some tomato sauce down the sides because then obviously it's a volcano - although nowadays we can dispense with the tomato sauce and just call it jungle mountain. The herbs, spices and lime were a great combo . I presoacked my beans to be on the safe side only because I hadn't presocaked some black eyed peas which were well in date and after a day in the crock pot they were still only just soft.
Carleen Haydon says
This is AMAZING! This will become a staple in our house.
Marie says
Yum! This is my new favorite curry recipe. I found it when I bought some mung beans on a whim and was trying to figure out what to do with them.
The second time I made it, I halved the cayenne pepper (for spiciness) and the salt (I try to avoid it when cooking, since there's so much in other foods we eat). I think it turned out well.
Thank you for a great recipe!
Katie Trant says
The cayenne definitely isn't for everyone. Glad you enjoyed it!
Julie says
This recipe is awesome! Thank you so much. My family loved it. Four of us easily finished it in one meal, so I'll try doubling it to have leftovers next time.
Katie Trant says
I'm always a big fan of doubling and freezing recipes for busy times. Yum!
Gabriel Arguelles says
I love this. Thank you for posting this recipe. A friend of mine gave me a LOT of mung beans over a year ago and I didn't know what to do with it and I felt overwhelmed so I put them away.
Today I finally used some on this recipe and I love it.
Katie Trant says
Glad you enjoyed! And yay for using up your mung beans. What a gift!
Amanda Franklin says
I have made this so many times at dinner parties - thank you so much x
Katie Trant says
What a great dinner party dish! Love it!
Brenda Segedin says
I found this recipe while scrolling through the internet trying to find something interesting and inventive for the mung beans. I made the recipe this morning and the flavours having been marinating in the curry sauce all day. Just finishing it off with cilantro, coconut milk and lime to be served with wild rice. Oh, will put some baby spinach through it to make a one pot dinner.
This is a delicious recipe and despite being summer here in NZ, this is dinner tonight. Thanks for this recipe.
Katie Trant says
Glad you're enjoying this recipe as much as I do! I love the idea of adding spinach and serving with wild rice. Yum!
Melissa says
Have you tried this in an instapot? I made a mung bean soup with sweet potato in the instapot. No soaking and 25 min on chili setting and the beans were perfect, this will be another to try out.
Katie Trant says
I don't have an instapot, but it sounds like an intriguing device! This recipe doesn't require soaking the mung beans and comes together quite quickly even done stovetop, so I'm sure it would be super speedy in the instapot.
Anne Morgam says
I love this recipe . I use a creamed coconut sachet which means the meal is not as sloppy. Yum yum
Katie Trant says
Sounds great!
rudolf pecjak says
what an amzing recipe!, thank you very much!
i am making them now with sprouted mungo beans, so easy to sprout at home, the flavors of the bean are released beautifully, i am soon making mungo bean tempeh to try it out in the recipe
Ill see how it goes and will keep you posted
bless you
Katie Trant says
Yum, sprouted mung beans is such a good idea!
Janet says
I want to try the mung beans sprouted too. My digestion is a little picky with beans, I hear sprouted beans are easier to digest and more nutritious!
Katie Trant says
I haven't tried this recipe using sprouted beans, but generally they are much easier to digest.
Karito says
My new favorite mung beans base recipe. The coconut milk so delicious! Thank you for this! I already made it two times and both perfect. So easy too❤️
Ps: i gave it 5 stars but the web does not let me with the clik gave you more?????
Mia says
Seriously amazing I never write reviews on anything but this is so yummy. I added a half cup more mung beans and didn't have cilantro or lime. But it came out amazing thank you for the recipe! Made it with come cornbread paired well.
Katie Trant says
And now you've got me craving cornbread!
Carole - Toronto says
I'm so glad I have come across this recipe, loved it!
Katie Trant says
It's one of my favourites as well 🙂
toni says
Thanks, made it and it is delicious!
Katie Trant says
Glad you enjoyed it!
Heather says
I inherited a ton of food from my friends' pantry when they left town, including a package of mung beans, which I'd never tried cooking with before. Found this recipe. Cooked a double batch, since I had enough mung beans for that. This is possibly the most delicious recipe I've ever tried!!! Will definitely be buying some more mung beans.
Katie Trant says
The most delicious recipe you've ever tried - now that is some high praise! Glad you enjoyed it 🙂
Heather says
God almighty this was delicious. I'd use a bit less water next time. I made a double batch and only ended up putting one can of coconut milk in for fear of turning it into a soup. Even like that it was incredible. I'm sure it's even more delicious with more coconut flavour.
Katie Trant says
Sometimes I make this with a bit less water so it's less soupy and more like a thick stew, but either way it's delicious. Glad you enjoyed it so much!
Brittany says
Absolutely delicious! I must admit that I was cautious about the 9 cloves of garlic and only used 4 - still yummy but I'll go all-in next time I make it!
Thanks again!
Katie Trant says
Go all in! It'll be fine 🙂
Olivia says
I found it a bit too runny and HOT for my taste, so I added diced potato and a sweet potato. Those obv overcooked and mashed leaving me with veeeery tasty and filling meal! Thank you for this recipe! Happy I made my first ever curry from scratch! 🙂
Katie Trant says
Glad you enjoyed it!
Luda says
This tastes sooooo gooooood!!!! Even during 100 degree heat. My first time cooking with mung beans. So glad I came across this recipe. It's simple easy to make, tastes delicious and homey
Katie Trant says
Glad you like it! It's definitely one of my favourites 🙂
Beverley Smith says
Amazing recipe I have made it 7 times now and each time is tastes completely different with a few different tweaks but just as delicious as the original! I add a couple fresh chillis to mine and also a couple of veg oxos and also I put some frozen spinach in for the last 20 mins to add some extra goodness or a frozen brocolli and cauliflower. Originally I speed read the instructions wrong and thought it said Mung Bean Soup and to add in wild rice to make it a meal which I did the first time - it was thick and delicious like a spicy soup! Thanks again for the recipe and inspiration!
Katie Trant says
Sounds like some great modifications! I'll have to try adding some frozen spinach next time I make it.
Corinne says
Sounds like a great recipe. I am allergic to tomatoes, any suggestions for what I could substitute. Thanks.
Katie Trant says
The tomatoes are pretty important for the flavour of this recipe, so if you're allergic you'll probably need to skip this one!
karyn siviter says
YUM! Great recipe
Nicole says
Fabulous flavor, even when using lite coconut milk. Really enjoyed this, and easy to make despite my not loving cooking. I am not one for heat, and think the lite milk did not soak up enoigh of the cayenne as it was rather hot for my taste buds at first.....but, easily solved by adding an extra 1/2 can of milk. Next time, I will use the regular milk as bet it is even more favorable.
Katie Trant says
I think that full-fat coconut milk is best here!
Sarah says
Just made this, and it tastes amazing! I stir fried some curry leaves with the cumin for extra flavor. I also think adding some lemongrass paste to this recipe would be great.
the consistency is more 'soupy' than a thick curry. For folks who are looking for a more stewy consistency, i suggest cooking the mung bean in water separately, then draining the water and adding the cooked mung bean to the curry base + coconut milk.
Thanks for this delicious recipe!
Katie Trant says
Glad you enjoyed it, Sarah! This is for sure one of my favourite recipes. Sometimes I add a bit less water to get more of a stewy consistency than soupy, but your tip is a good one as well!
lemus says
Nice recipe but needs some chilli for my tastes it's a bit too english
JAN GRAY says
Lemus, you can't have been to England for a while as our food now has a fantastic reputation....
Nicole says
This is a great dish but I felt it was lacking vegetables... so I added carrots, cauliflower and bell pepper pieces ... it was so yummy.. my family loved it ..
Katie Trant says
Yum! I usually serve this with a big heap of steamed broccoli on the side, but adding veg right into the curry is also a great idea.
Lee says
Very nice perhaps a little chilli for tastes but fast and simple will cook again
Jen says
This recipe is way too GOOD to be this EASY!! Talk about flavorful, this is definitely going in my favorite recipe stash. Thank you so much for sharing your recipe. Now, on to hunt for other great recipes on your site 🙂
Katie Trant says
Yay! Glad you enjoy this curry as much as I do, Jen 🙂
Susan says
I cooked too many mung beans yesterday, and I needed a recipe to use them up. I made this one. Delicious! Served it over rice noodles, which I also made too many of, lol. I adapted for cooked beans, and it worked wonderfully. Best part? Plenty of leftovers for lunch this week 🙂
nadia says
Cooked this tonight and boy am I glad I did!! So beautifully tasty ! Thank you so much for the recipe!! I shall be perusing more of your recipes too! Xxx
Katie Trant says
So glad you enjoyed it!
Jen says
Fabulous! I doubled everything except the oil and I didn't double the lime juice, just for personal preference and it came out perfect as a lovely thick soup/stew consistencey. The next day, it tasted even better, and had thickened up more to something I'd like to put over rice. Thanks for sharing!
Katie Trant says
Glad you like it so much! It's definitely one of my favourite recipes, and it freezes like a charm.
Monet says
This was so yummy! I subbed almond milk for coconut and halfed the spices. I will defiantly make this dish again.
Thank you so much.
Katie Trant says
Glad you enjoyed it! I've never tried it without the coconut milk, but it's good to know that almond milk is tasty as well.
Erik says
This looks good....ill be trying it this week!. Thank you.
Katie Trant says
Let me know how it turns out!
sam levy says
This recipe looks amazing. Can't wait to try it, I do have one question though, did you use dry mungbeans or fresh?
Katie Trant says
Hi Sam, the mung beans are dried. Enjoy!
Emperor Mung says
Thank you for what seems like a very good recipe. I am making it now. However, I would say to probably double that boiling time for the Mung beans. I soaked them for about 8 hours first, and have now boiled them on low heat for maybe 45 mins, and they are still not done.
Katie Trant says
Hi Emperor Mung. I'm wondering if you've used a different kind of bean, or if yours are quite old? Mung beans are one of the kind that don't require pre-soaking, and when I cook mine for too long they turn to complete mush! I can't be sure exactly what's going on since I'm not there cooking with you, but if you've soaked them first and after 45 mins they're still not done, it makes me wonder what's going on with the beans!
Graham says
Wow, I've tried a few similar recipes but was always disappointed as most came out flat or far from that restaurant taste, but this recipe delivers! I noticed that you do not use onions rather heaps of garlic, not complaining! And the coconut milk/cream...would that be a normal 400gm can? I used about half a can as I was worried that the coconut would overpower the taste of the mung beans but I can see that there would be no harm in using an entire can. Just love the recipe and thank you!
Katie Trant says
Glad you enjoyed! Yup, a regular 400ml can, the whole thing. It definitely doesn't overpower, there's so much going on with this dish. Give it a try with the whole can next time!
Emily says
Currently simmering on the stove. so excited to taste! (And so excited to finally be using us the mung beans i bought a while ago).
Samantha says
The summer time heat (90 degrees here in Northern CA) did not stop me from wanting a warm soup 🙂 We had this for dinner last night and it was delicious! So many great ingredients in this dish, making it flavorful and comforting!
Katie Trant says
So glad you enjoyed it, heat and all!
Rosanna says
I can't believe you bike to work in the snow! That's true dedication. I'm from Florida but moved to Chicago 2 years age, so I'm still getting used to winter. This curry looks great! I can't wait to make it.
Katie Trant says
Well these days I mostly walk to work in the snow, the biking is a bit too treacherous. But you just need the right gear!
Kristine says
Made this recipe for dinner tonight with steamed broccoli and quinoa on the side. It was easy, filling and delicious. Can't wait to eat the leftovers for lunch tomorrow!
Katie Trant says
Sounds perfect! The leftovers freeze really well too if you end up with lots left over.
Eileen says
Bike commuting in the snow? You win! I use to bike commute all year long, but, uh, we live in California, where the worst weather we ever get is a few days of rain per year. 🙂 This curry sounds delicious and warming!
Katie Trant says
Bike commuting in the snow is a fool's errand, Eileen. You win for living in California!
Sonali- The Foodie Physician says
Now this is comfort in a bowl! This looks so amazingly flavorful- I LOVE it!
Katie Trant says
Thanks Sonali! It's one of my favourites 🙂
Deena Kakaya says
That looks seriously comforting, nourishing and darn tasty. X
Katie Trant says
I did think this dish would be up your alley, Deena!
Linda @ Veganosity says
Ohhhhh yeah, bring on the garlic! This looks incredible Katie. I've never had mung beans, now I'm curious. Feel better soon.
Katie Trant says
Oh, get on board with the mung bean situation, Linda! I think you're going to love them 🙂
Emma says
This looks so gorgeous Katie! I love that big silver bowl too 🙂
Katie Trant says
Thanks! I bought those bowls a while ago and keep forgetting to pull them out, but glad I did!
Alissa says
This is my kind of winter meal and I love that it has nine cloves of garlic! I've been lucky enough to avoid getting a cold this winter, but we do have some snow in the forecast where I live. I'll put this on my list of snowy day meals to make. 🙂
Katie Trant says
That is lucky! I think this is my 3rd since cold season started in the autumn. No fun! But all that garlic and ginger aughta help smoke it out, right?!
Anne Titcomb says
I have had something like this out and I am so glad I have the recipe now - thanks Katie.
Katie Trant says
You're welcome Anne! I hope you like this as much as the version you had out 🙂
Michele Knight says
I have a massive problem with veg in general and I drive my family nuts as they want me to live a long time! Someone just made this for me and I adore it! Thank you so much x
Katie Trant says
Eat your vegetables! Glad you enjoyed this dish, I certainly think it's delicious!
Cyd cyd says
Where's the veg?
Areesha Zubair says
Just made this recipe- amazing! Thank you! I've pinned it as well 🙂
Katie Trant says
Glad you enjoyed it!
al says
Super tasty and easy to make
Michelle says
This recipe is so delicious,and super easy! I love it! Thanks for sharing!